Classic Apple Pie with Homemade Crust​

There’s something incredibly nostalgic about a Classic Apple Pie with Homemade Crust the buttery aroma filling the kitchen, the golden, flaky crust breaking under the fork, and the warm spiced apples melting in every bite. This recipe has been my go-to for years, especially during cozy weekends or when I want to impress guests with a foolproof dessert.

I make this pie often for holiday dinners, potlucks, or just when I crave something warm and comforting with a scoop of vanilla ice cream. It’s surprisingly simple, even if you’re new to baking, and the results are bakery-level delicious.

You’re going to love this recipe because it’s easy to follow, uses simple ingredients, and delivers a perfectly balanced, sweet-tart filling inside a buttery, homemade crust that’s flaky and golden every time.

Recipe Details

• Prep Time: 30 minutes (plus 1 hour chill time for dough)

• Cook Time: 50–60 minutes

• Total Time: About 2.5 hours

• Yield: 8 slices / 1 standard 9-inch pie

Ingredients

For the Homemade Pie Crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tsp granulated sugar

• 1 cup (2 sticks) unsalted butter, cold and cubed

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• 6–8 tbsp ice water

For the Apple Filling:

• 6–7 medium apples (Granny Smith + Honeycrisp recommended), peeled, cored, and sliced

• ¾ cup granulated sugar

• ¼ cup light brown sugar, packed

• 2 tbsp all-purpose flour

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 tbsp unsalted butter, cubed (for dotting the filling)

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For the Egg Wash:

• 1 egg

• 1 tbsp milk

• 1 tbsp coarse sugar (optional, for sprinkling)

Step-by-Step Instructions

1. Make the Pie Dough

1. In a large bowl, whisk flour, salt, and sugar.

2. Add the cold, cubed butter. Use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing until dough holds together.

4. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

2. Prepare the Apple Filling

1. In a large bowl, toss apple slices with lemon juice.

2. Add sugars, flour, cinnamon, nutmeg, and vanilla. Mix well and set aside to macerate for about 20 minutes.

3. Assemble the Pie

1. Preheat oven to 400°F (200°C).

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2. Roll out one disc of chilled dough on a floured surface and fit into a 9-inch pie dish.

3. Pour in the apple filling, spreading evenly. Dot with butter cubes.

4. Roll out the second disc and place over the filling. Trim and crimp edges. Cut slits or create a lattice for steam to escape.

5. Brush top crust with egg wash and sprinkle with coarse sugar.

4. Bake

1. Bake at 400°F for 20 minutes.

2. Reduce heat to 350°F (175°C) and bake for an additional 30–40 minutes, or until the crust is golden and filling bubbles.

3. Let cool for at least 2 hours before slicing.

Pro Tips

• Best apples for pie: A mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) creates depth of flavor.

• Crust tip: Keep all ingredients cold. Chill the pie for 15 minutes before baking for a flakier crust.

• Substitutions: No brown sugar? Use all white sugar and add a touch of molasses for depth.

• Make ahead: Dough can be made 2–3 days in advance or frozen for up to 2 months.

• Storage: Store pie covered at room temp for 2 days or in the fridge for up to 5.

• Reheating: Warm individual slices in the oven at 325°F for 10 minutes or microwave for 30 seconds.

Closing Note

This dish never fails to impress whether it’s Thanksgiving dinner or a simple Sunday treat. The combination of the flaky crust and warm apple filling makes it comfort food at its best. I hope this becomes a beloved staple in your kitchen too.

FAQ

1. Can I use store-bought pie crust?
Yes, for convenience you can use pre-made crust, but homemade offers unbeatable texture and flavor.

2. What are the best apples for apple pie?
Granny Smith for tartness and Honeycrisp or Fuji for sweetness give the best balance.

3. Why is my apple pie runny?
Ensure you use enough thickener (flour) and let the pie cool fully to allow the filling to set.

4. Can I freeze the unbaked pie?
Absolutely. Assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen—just add 20 more minutes to baking time.

5. How do I prevent a soggy bottom crust?
Brush the bottom crust with egg white or blind bake it for 10 minutes before adding filling.

6. Can I make this gluten-free?
Yes, substitute the flour in the crust and filling with a 1:1 gluten-free flour blend.

Classic Apple Pie with Homemade Crust​